Carrot Cake Cravings

I’ve had various cravings throughout my pregnancy, but carrot cake is probably the most random. It’s also been pretty difficult to come by. I had some a couple months ago from Aroma Cafe when I met up with a friend for lunch, but other than that, I’ve steered clear of getting pre-made cupcakes or cakes. They’re usually super high in calories and sugar, with little to no nutritional value to speak of.

I’ve been meaning to make my own variation for a while now, but I’m honestly too tired most of the time and would rather eat jellybeans or ice cream instead.

I finally took a little time Tuesday afternoon to develop these beauties, and I’m happy to report, they’re just what BS Baby wanted.

Minimal sugar, good amount of fiber, and the right spices and filling to almost taste like cake. But if my OB asks, I’m still calling it a muffin.

imageCarrot Cake Muffins (adapted from Kitchen Treaty)


2 cups whole-wheat pastry flour
1 cup quick cook steel cut oats
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground clove
1/4 teaspoon ground ginger
1 cup almond milk
1/2 cup applesauce
1/2 cup brown sugar (not packed)
1/3 cup olive oil
2 egg whites
2 teaspoons vanilla extract
2 cups carrot, grated (about 4 medium carrots)
1 cup crushed pineapple
4 oz. cream cheese (I used the lite kind)
2-3 tablespoons powdered sugar
1 teaspoon vanilla


  1. Preheat oven to 375 (350 if you have a fancy convection oven like me). Place cupcake wrappers in a standard-size, 12-cup muffin pan (this made 17 muffins for me, so you’ll have to do multiple batches.
  2. In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, and spices.
  3. In a medium bowl, whisk together the milk, applesauce, brown sugar, olive oil, egg whites, and vanilla extract.
  4. Pour the wet ingredients over the dry and whisk just until all ingredients are incorporated. Gently fold in the carrots and pineapple.
  5. Divide the mixture between the muffin cups. Cups should be filled to the top.
  6. Bake for 20 – 25 minutes or until muffin tops spring back when poked and a toothpick inserted into the center comes out clean.
  7. While the muffins are baking, whip together the cream cheese, powdered sugar and additional vanilla.
  8. Allow to cool for 5 – 10 minutes before removing from the muffin tin. Once fully cooled, use a pastry bag to fill muffins from top with sweetened cream cheese.

Food-Filled Friday

It’s finally Friday!!!! And have I got some fun stuff for you…

Well, Wednesday evening I did my 5k and then some… ended up just tacking on an extra mile. Shake and salad for dinner; nothing super exciting.

Yesterday morning I took a BodyPump class at 24Hour, and while Martha had me worried when she mentioned it in her previous post, I decided to give it a shot anyway. It was a pretty good class; I love anything where weights are combined with cardio, especially when I can make them heavy weights. My hamstrings are STILL in pain.

Work yesterday was BUSY… re-edited the kindle and print copies of the book for a giveaway that will happen next week. I’ll keep you posted on that.

When I wasn’t editing, I was drooling over photos of dessert and other baked things on these blogs:

Cravings Gone Clean

Chocolate Covered Katie

Namely, I wanted pancakes.


I am a firm believer that pancakes should be eaten everyday at least once a week. They should really have their own food group.

Unfortunately, even not on the cleanse, pancakes are not very nice to my insides (or my waistline). The fact of the matter is, you won’t get sexy eating nothing but pancakes (and if you do, I hate you).

That’s why I concocted a cleanse-friendly pancake recipe for me to enjoy whenever the hell I want in moderation!

“But Sam, I’m not on your gross cleanse, why do I care about this recipe?”

Because, snarky reader, you can make this with any protein powder, or even your choice of flour for that matter. So maybe just be grateful I came up with some fan-flipping-tastic pancakes for you to cram in your face.

Just kidding, I love you. But really, cram these in your face, STAT.

Clean Carrot Cake Pancakes

  • 2 scoops Standard Process Shake Powder (or 2 rounded T your favorite protein powder/flour)
  • 1 T coconut oil
  • 1/2 cup carrots (could sub zucchini to keep glycemic index lower, but I really wanted carrot cake)
  • 1/2 avocado
  • 1 dropper stevia (I used English Toffee; YUM)
  • 3-4 egg whites (or 1-2 whole eggs)
  • 1 T cinnamon
  • 1 t ginger

Blend everything in a blender until mostly smooth; the carrots should still be a little chunky in there. Over medium heat, spoon pancake dollops into pan and help into a circle shape. (Don’t worry about making it too pretty; who cares!? It’s pancakes!!!) Cook about 2-3 minutes per side, or until golden brown and cooked through. If on the cleanse, serve with a small dollop of coconut oil; if you can eat to your heart’s content, try topping it with chopped nuts, coconut butter, greek yogurt or a little honey. Go crazy! PANCAKES! I think I have a problem…

What, one recipe not enough?

Greedy, greedy.

But because I love you so much, I guess I can hook you up…

Yup! That’s me! We’re going to try to have new episodes every week, but we’ll see how it goes with this book promotion and everything…

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Have a recipe you’d like to see done, or a favorite food you need “cleaned-up?” Drop me a line! I’d love to hear from you 🙂